I think I am in love with my ice cream maker…
I know we are not suppose to really admit things like that but I think it might be true. Check this out… It’s always there when I need it, doesn’t talk back, just listens without trying to fix everything, doesn’t leave dirty clothes all over the house, and doesn’t steal the covers at night! But the very best thing is that I can make the most incredible tasting things out of items in my fridge that a few months ago would have gone to waste!!! How can you not be in love???
So this ice cream experiment was Lemon Curd Ice Cream. It wasn’t the first time that I had made lemon curd ice cream. Last month for the Daring Baker’s Challenge we were baking a Bakewell Tart and I really messed up a batch of lemon curd that I was going to use in it. Instead of throwing it out I decided that because of all of the egg and everything in it that it should make a pretty good ice cream. I was right. So on my second batch of lemon curd I realized that I was going to have quite a bit left over. I thought I might make pop tarts again, or just use it on toast. Time got away from me and I didn’t have any pie crust and no desire to make it and all the toast I have had around has been cinnamon raisin. Not the best with lemon curd huh?
So ice cream it was…
Lemon Curd Ice Cream
1 1/4 cup lemon curd
1 cup heavy cream
1 cup milk (I just used 1% as that’s what I had)
Stir all of this together in a bowl and taste it for sweetness. I didn’t add any sugar to it at all but that could just be personal preference. Pour into ice cream maker following your manufacturers directions.
Also thanks to the folks at Recipe4Living for sending me out a really cool ice cream scoop that I won from UsefulThings.com !!!